Quick Pickled Red Onions
Quick pickled red onions are tangy, crisp, and ready in just 2 hours using a simple vinegar brine. They're a versatile topping for avocado toast, noodles, tacos, and grain bowls.
Quick pickled red onions are tangy, crisp, and ready in just 2 hours using a simple vinegar brine. They're a versatile topping for avocado toast, noodles, tacos, and grain bowls.
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Thinly slice the red onions into rings using a knife or a mandoline slicer.
Place the sliced onions into a large bowl.
Pour in equal parts white vinegar and water to cover the onions.
Add the white sugar and MSG (if using).
Stir well to combine and help dissolve the sugar.
Let the onions sit at room temperature to pickle for at least 2-3 hours before serving.
Store in an airtight glass container submerged in brine for up to 1 week refrigerated.
They're crispest within the first 24 hours but remain good for up to 1 week refrigerated in their brine.
Yes, MSG is optional. The pickles will still be flavorful; MSG just adds umami depth.
Use a mandoline slicer or sharp knife to cut onions into 1/8-inch slices so they pickle quickly and evenly.
Yes, the ratios scale linearly. Double or triple the amounts for larger batches stored in mason jars.
Quick pickling uses heat and thin slices to pickle in hours rather than days, with no canning process needed.
